Ribena wine

[GeneDaniels1963]

Since I love blackcurrants, I picked up some Ribena on my last trip. I read tons of ideas about how to make it into wine, here is what I have going for a 1 gal trial batch:

5 cups Ribena
5cups welches grape juice
5 cups spring water

I mixed all ingredients, reserving 1/2 cup welches. Starting SG was 1.090. In that I started 1/2 packet Red Star Pasteur Blanc, then pitched it.

I specifically DID NOT boil the Ribena to remove preservatives because I read it a) sometimes created off tastes, b) was not needed once diluted

The first 3 days were very slow ferment, I was worried I had made a mistake. But I just got home from a Thanksgiving trip, and it is really going at it now! I have not checked SG again, but it looks great.

Just wanted to post this so others would know that you do not have to boil Ribena before using it, that is if you dilute it at least 3:1, and if you use an aggressive yeast.

I'll post again when as this moves along. I have very high hopes for a wonderful currant tasting wine. I will probably fortify it into a port, still haven't made up my mind on that part yet.

 

[M0KCE]

Well...that's one way of doing it I guess. I save the space in the luggage for single malt when I'm flying home. Might have to run down to the local Woodmans and get some Ribena to try this myself.

 

[bernardsmith]

If Ribena needs diluting isn't that what the grape juice is doing? Why are you adding water?

 

[GeneDaniels1963]

If Ribena needs diluting isn't that what the grape juice is doing? Why are you adding water?

I decided to use part grape juice, part water because I did not want the grape to overpower the currant taste.

 

[GeneDaniels1963]

Also, recipe note:

I included a handful of chopped raisins for yeast food, and I do not have it under airlock, only cheesecloth, so it will get lots of O2. I'll put it under airlock when it slows down.

 

[gratus fermentatio]

Not sure where you are Gene, but if you're in the US, you can get black currant juice here, have a look:
http://www.rwknudsenfamily.com/products/just-line-of-juices/just-black-currant

I've used this juice in wine before, though that recipe also had apple & cherry juice, it was the black currant that dominated. Takes a while for the acidity to mellow, but it does make a tasty wine when diluted. Not sure if all that excess acidity would age out in a pure juice wine though, if it does, I think it would take a couple years. I'll have to try a 1 gallon test batch & see how it turns out, since I actually have a couple of cases of the juice on hand.

Maybe do another 1 gallon batch with 50/50 black currant & aronia berry juice. The aronia berry (actually another type of currant) has less sugar, less acid & more tannin, it also has a mild flavor & would be easily dominated by the black currant. The tannins would help to balance the acidity & add structure to the wine. I'm definitely going to do this. Thanks for jogging my memory!
Regards, GF.

 

[GeneDaniels1963]

Not sure where you are Gene, but if you're in the US, you can get black currant juice here, have a look:
http://www.rwknudsenfamily.com/products/just-line-of-juices/just-black-currant

I can't find the Knudsen juice in my area, Kroger used to have it, but no more. I had thought it would make a great wine mixed with cherry.

 

[gratus fermentatio]

I can't find the Knudsen juice in my area, Kroger used to have it, but no more. I had thought it would make a great wine mixed with cherry.

Click on the "Where To Buy" via the link, follow the prompts, there should be a store relatively near you that carries it. Any store that carries Knudsen juice should be able to special order ANY Knudsen juice for you if they don't usually stock that particular item. I have to special order both black currant juice & aronia berry juice, but it only takes a few days til it gets here.

BTW, black currant & cherry do make a tasty wine. I made an apple/cherry/black currant wine a few years ago that was VERY nice. Black currant dominated, cherry was in the background & the apple pretty much disappeared.
Regards, GF.

 

[GeneDaniels1963]

Click on the "Where To Buy" via the link, follow the prompts, there should be a store relatively near you that carries it. Any store that carries Knudsen juice should be able to special order ANY Knudsen juice for you if they don't usually stock that particular item. I have to special order both black currant juice & aronia berry juice, but it only takes a few days til it gets here.

BTW, black currant & cherry do make a tasty wine. I made an apple/cherry/black currant wine a few years ago that was VERY nice. Black currant dominated, cherry was in the background & the apple pretty much disappeared.
Regards, GF.

Thanks for the info, I can get Kroger to order for me. That would be easier than getting Ribena, and probably make a better wine.

When you make cherry/blackcurrant, how much of each do you use? Do you have a recipe? Thanks in advance!

 

[gratus fermentatio]

Thanks for the info, I can get Kroger to order for me. That would be easier than getting Ribena, and probably make a better wine.

When you make cherry/blackcurrant, how much of each do you use? Do you have a recipe? Thanks in advance!

I used apple juice as a base & added both tart cherry & black currant juices to it; I'll have to check my brewlog for exact amounts. I'll have to get that info to you tomorrow though.
Regards, GF.

 

[gratus fermentatio]

I didn't forget, just trying to get that recipe together...
I'm looking for it.
Regards, GF.

 

[GeneDaniels1963]

Thanks! No hurry, I can't start any more until I get back from a trip.

 

[GeneDaniels1963]

well, this fortified Ribena wine has sat for almost a year, 11 months. So I opened a bottle tonight. Not bad, but too dry for that level of alcohol - 20%.

Last year was my first to make wine and I did not understand about fortifying ports while they were still sweet. Anyway, I added some Ribena to the glass and it is very good. I am sure it is not as good as if I had made it right, but very drinkable. But at 20% abv, I will not drink very many of these in one night

 

[GeneDaniels1963]

well, to restart an old thread...

I opened a bottle of Ribena wine tonight, 12% and 23 months old. It was quite smooth, the acidity has added out. This one is good enough that I will make it again. I might let the other bottles go another year, still thinking on that one.

One strange thing though, it had just a little bit of fizz. Not much, but it must have been an acedental bottle carb. Good thing it was not too much, I should would have hated to lose this one in a bottle bomb.

 

[BreweyMcHops]

2024 AD future update:
YES it works great

1. 3 x 750ml bottles or Ribena syrup ( in Australia, Coles blackcurrant syrup is exact same, half price)​
2. 1.350Kg white sugar​
3. 4 lemons​
4. Top it up to 22 litres with water​

And that's really it! Pitch your yeast with a bit of nutrient of course , it's slowish to ferment give it 14 days then bottle . I'm using Voss kveik yeast so carbonates in bottle in 3 days. Costs about $16 to make approx 20.5 Litres yield in bottles

Not much sedement and falls out and it cakes on bottom of bottle very well, dosent mix with drink when poured much

Tastes great, 5.8% abv

 

[Rish]

I'm such an impulse guy that I saw this thread and bought 3x850ml bottles of Ribena not even knowing what it is but thinking blackcurrant sounds pretty good. The recipes here are quite different (some including other juices like Welch's grape without saying whether white or Concord) with abv levels also very different.
The OGs of the thread don't seem to be around any more.
I'm interested in any other folks who have made this and how they did it. Since it's called wine, I'd expect abv to be 10%+.